Batatas A La Parrilla Con Chimichurri (argentinean-style Grilled Sweet Potatoes With Chimichurri)

Batatas a la Parrilla con Chimichurri, or Argentinean-style Grilled Sweet Potatoes with Chimichurri, is a delicious and flavorful dish that is perfect for a barbecue or a side dish for any meal. The sweet and smoky flavor of the grilled sweet potatoes pairs perfectly with the tangy and herby chimichurri sauce, creating a mouthwatering combination that will impress your guests.

Batatas A La Parrilla Con Chimichurri (argentinean-style Grilled Sweet Potatoes With Chimichurri)

Ingredients

  • 4 medium sweet potatoes, sliced into 1/4-inch rounds
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 cup olive oil

Instructions

  1. Preheat the grill to medium-high heat.
  2. Brush the sweet potato slices with olive oil and season with salt and pepper.
  3. Grill the sweet potatoes for 4-5 minutes per side, or until tender and grill marks appear.
  4. In a small bowl, mix together the parsley, garlic, red wine vinegar, red pepper flakes, oregano, and olive oil to make the chimichurri sauce.
  5. Serve the grilled sweet potatoes with a generous drizzle of chimichurri sauce on top.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
45g
Protein
3g
Fat
1g

Supplies

Grill Grilling tongs Bowl

Tools

Knife Cutting board Basting brush

Serving suggestions

Serve the Batatas a la Parrilla con Chimichurri as a side dish for grilled meats such as steak or chicken. It also pairs well with a fresh green salad.

Tips & tricks

For a smokier flavor, you can grill the sweet potatoes over charcoal instead of a gas grill.

Cost

$10